Plum Cheesecake

Ingredients

• 175 g butter
• 120 g whole cane sugar
• 5 eggs
• 0.5 tsp lemon zest
• 1 tsp Baking powder
• 250 g spelt flour Type 1050
• 80 ml Milk (3.5% fat)
• 500 g plums
• 500 g Low-fat quark
• 1 packet vanilla pudding powder
• 40 g spelt grits (2 tbsp)

Instructions

1. 1.

   Line a springform pan (at least 10 cm high) with butter if needed and dust with flour.

2. 2.

   Beat the room‑temperature butter until fluffy. Alternately fold in 80 g whole cane sugar and 2 eggs. Add the lemon zest. Mix baking powder with the flour, sift, then gradually whisk into the batter together with the milk to create a smooth, spreadable dough. Pour this into the prepared pan and level.

3. 3.

   Wash, halve, pit and pat dry the plums. In a bowl combine the quark and remaining eggs; mix well. Combine the remaining whole cane sugar with the pudding powder and grits, then stir into the quark mixture. Spread half of the cream over the dough, top with half of the plums. Cover with the rest of the cheese filling, smooth, and arrange the remaining plum halves on top.

4. 4.

   Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about an hour, checking with a skewer. If the cake darkens too quickly, cover it promptly. Remove from the oven, let cool, then release from the pan.